4 ounces Trecce dell’ Orto pasta*
4 to 6 ounces Sungold cherry tomatoes or red cherry tomatoes
1/2 red bell pepper
2 baby cucumbers, peeled and cut into chunks
1/2 cup marinated artichoke hearts, drained, reserve juice
1 to 1 1/2 cups baby arugula, rinsed and crisped
Good quality extra-virgin Olive Oil
Coarse salt or sea salt and freshly-ground pepper
Green onions and shredded Romano cheese for garnish
Fresh basil leaves, shredded**
* Treccee dell’Orto Pasta is a product of Italy. They are thin, twisted pasta tubes in colors of red, yellow, black, orange, and tan. Their color comes from red beet, carrot, spinach, and tomato.
** I used both purple and green basil leaves.
Prepare pasta according to package directions. In a colander, rinse the cooked macaroni with cold water, drain briefly so that the macaroni remains moist, and place in a large bowl. Learn How To Cook Pasta Properly.
Cut cherry tomatoes in half, cut bell peppers and peeled cucumbers into small chunks, cut artichokes in half (if they are large), slice the green onions on an angle, and shred the cheese.
Mix together the prepared tomatoes, bell peppers, cucumbers, and artichoke hearts and place into a large bowl. You may hold at this time, covered, and put into the refrigerator until ready for service or continue with the recipe.
Add baby arugula, dress with a small amount of olive oil, and a little of the reserved artichoke juice from the artichoke hearts; mix to lightly coat and then add salt and pepper to taste.
Sprinkle green onions and shredded Romano cheese on top. Parmesan or Havarti cheese would also be nice with this salad. Put into a pretty serving bowl and garnish with torn basil leaves.
Makes 2 to 3 servings.